Butternut squash ragout

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

2 teaspoon(s) olive oil

2 cup(s) chopped onion

4 cup(s) peeled cubed butternut oracorn squash (abt 1 1/2 lbs)

2 cup(s) sliced carrots

1 can(s) chopped tomatoes

1 teaspoon(s) curry powder

2 clove(s) garlic minced

1 cup(s) drained canned chickpeas

1 cup(s) vegetable broth

1 cup(s) no salt added tomato juice

1/2 cup(s) dried apricots chopped

1/4 cup(s) toasted almonds chopped

fresh parsley chopped

3 cup(s) cooked couscous

Directions:

1. Heat oil in large nonstick saucepan over medium heat. Add onion and next five ingredients (onion through garlic) and saute two minutes. Add chickpeas, broth and tomato juice and bring to a boil. Reduce heat and simmer uncovered, 30 minutes or until tender. Top with apricots and almonds and sprinkle with parsley. Serve over couscous.

By RecipeOfHealth.com